Manganese is found in maple syrup which aids enzyme and antioxidant (adios, free radicals) absorption, and ups your energy levels.

Zinc, also in maple syrup, supports immune systems, among many other things (this is a bullet-point post, folks. We're not getting too in depth here).

Maple syrup also contains calcium, and we have all heard of it's praises (aids metabolism, strengthens teeth and bones, helps regulate muscle and heart contractions...)

Unlike grade A maple syrup, some believe it is safe to store grade B at room temperature, leaving more available space in your fridge (which is a big deal for me).

(Yep, yer gettin' a bonus point.) Are you trying to avoid corn syrup? Then for heaven's sake, stop buying pancake and imitation syrup! That stuff really tans my hide. When you can get a (in my outspokenly humble opinion) better-tasking, natural syrup, why on earth would you contaminate your pancakes with pretend, corn syrup-laden poo? Yep, maple syrup is more expensive, but it's also more flavorful and you use waaaaaaay less than imitation syrup. More concentrated, less use, lasts longer. You can bet your bottom dollar on that one.

Sitting here in Seattle with my in-laws, eating pancakes and enjoying some pure maple syrup (albeit grade A) and discussing the benefits of pure vs. the fake junk stuff (blech). I told them about your article, and they asked for a summary as their "learn something new" for the day. Hurray, thanks for making it very easy for me to pass this informative and educational info along! :)

Yeah it is true, most people assume that grade a is better somehow than grade b. Makes sense. But as you point out it isn't really true. They are different. If you want more maple flavor grade b can be really nice. even on pancakes!